Oven baked eggs are incredibly easy to make, and they are a wonderfully tasty addition to any breakfast or brunch! When the egg whites have just set but the yolk is still creamy and runny, it's time to sprinkle a touch of thyme and fresh Parmesan on top and dig in! Baking eggs just might be your new favorite way to cook delicious eggs every time!
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Instructions
Preheat your oven to 375°F (190°C) then generously coat your ramekins or baking dishes with the olive oil, or spray with non-stick cooking spray. A liberal amount of oil will prevent the eggs from sticking.
Crack 2-3 eggs in per ramekin or dish. *See Notes.
Place the egg-filled ramekins or dishes onto a baking sheet and bake at 375°F (190°C) for 7-15 minutes, depending on how many eggs and the size of your dish.
Remove from the oven when done, season with salt and pepper, and top with any desired toppings.
Notes
Starting with room temperature eggs will reduce the cooking time and ensure that the eggs cook evenly.
My baked eggs were cooked 3 at a time, and usually it takes a bit less cooking time when I'm only cooking 2 eggs (10-12 minutes), or just 1 egg (7-10 minutes).
Remove your eggs from the oven when they look slightly under-cooked. They continue "carryover cooking" even out of the oven, and will set up nicely before serving.
Eggs can be baked in many different dishes. Bake a single egg in the muffin cups of a muffin tin or a small ramekin or custard cup (under 4 inches), bake 2 eggs in a 4-6 inch ramekin or oven safe dish, and up to 3 eggs in a 6-inch or larger oven safe skillet or dish.